Stonehouse Grilled Corn Elote
Crunchy, creamy, smoky, salty, & sweet, this dish hits all the bases, plus it’s festive and delicious! Known as Elote in Mexico, a street food staple served on a stick, this is a perfect summer dish that everyone gets to make their own way. Very kid-friendly!
- Mayo mixture: 3/4 cup Mayo with 1-2 teaspoons Persian Lime EVOO oil stirred in
- ¾ cup (2 Tbsp per ear) crumbled Cotija (Mexican cheese), Feta, Manouri, or other crumbly or grating cheese
- 1 cup chopped cilantro, parsley, or basil P
- bowls of Harissa, Chipotle Honey, Jalapeno Lime & sea salt
- ½ lime, cut into 3 wedges, then cut in half again
- 6 ears sweet corn on the cob, husked
- 2 tablespoons Stonehouse House Blend or Olio Santo EVOO
In small bowls (our Little Prep Bowls are ideal here) set out the accompaniments: mayo, Harissa, cilantro, lime wedges, cheese, and sea salt (make individual/family pod bowls to make this covid-friendly)!
Heat grill to medium-high. Rub each ear with olive oil so it does not dry out and grill for 10-15 minutes, turning to brown ears evenly; 3-4 turns of 3-4 minutes each should do. Remove corn from grill, place on a platter, and set beside the fixings, so each person can make their own.
First, slather ears with mayo, so other ingredients stick (a small paint brush works best). Then sprinkle with Harissa, cilantro, cheese, and sea salt, finishing with drops of fresh lime juice. Squeeze the lime slowly, to create trickle of drops, rotating ear to evenly distribute—if you do it too fast the other ingredients will slide off. Experiment with different combos and enjoy!
photo credit: Erin Scott